Meanwhile, cover potatoes with water
in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain and mash, then stir in onion and cheese.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush wrapper with
water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

Heat oil in a 12-inch nonstick skillet
over medium-high heat until hot. Stand dumplings, seam side up, in skillet
and fry until bottoms are pale golden, 2 to 3 minutes. Add water, then cover tightly with lid and cook until water has evaporated and bottoms of dumplings are crisp and golden, about 5 minutes.

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Recent Review

Satisfying and delicious but needed some additions to really up the flavors. I substituted goat cheese for the Muenster which added some creaminess and a nice tang. The potato mixture seemed really dry even after I added the cheese so I put in about 1/4 cup white wine which made it a nice consistency and added some complexity to the flavors. I also added a generous spoonful of minced garlic, fresh chives and s&p. Then I cooked them in a chicken broth white wine mixture instead of water. They turned out amazing!